Flank Steak with Chimichurri Sauce
I have been wanting to try a chimichurri sauce for a long time, and I keep seeing wonderful recipes for it. I came across a cilantro chimichurri sauce recipe at Life’s Ambrosia and knew instantly I would be making it for dinner. I love Mexican flavors and had a bunch of cilantro in the refrigerator that I needed to use up. We all loved the flank steak with chimichurri sauce and thought it paired nicely with a Southwestern salad and garlic rice.
Flank Steak with Chimichurri Sauce
Flank Steak:
- Sea salt and fresh cracked pepper, to taste
- Garlic powder, to taste
- Ground cumin, to taste
- Cayenne pepper, to taste
- Chili powder, to taste
- Dried Oregano, to taste
- 1½ lb flank steak
Chimichurri Sauce:
- 2-3 small cloves of garlic
- 1 cup lightly packed cilantro
- 1 cup packed Italian flat-leaf parsley
- Sea salt and freshly cracked pepper, to taste
- ¼ tsp cumin
- ½ tsp crushed red pepper
- â…“ cup white wine vinegar
- ½ cup olive oil
How to Make Flank Steak with Chimichurri Sauce
Season the flank steak by sprinkling the seasonings evenly over the meat to taste. Side Note: I didn’t measure the seasonings; I sprinkled a bit of each on both sides of the steak.
Once seasoned, place the steak on a plate, cover with plastic wrap, and refrigerate for a few hours.
Prepare the chimichurri sauce by placing the cilantro, parsley, sea salt, black pepper, cumin, white wine vinegar, and crushed red pepper in a food processor.
Pulse ingredients a few times, then while processing, slowly add the olive oil until the mixture emulsifies, about 1 minute. The sauce should be nice and smooth.
Keep the sauce at room temperature until ready to serve.
Preheat a grill pan or grill over medium-high heat.
Grill the steak for 5-6 minutes on each side, to your desired degree of doneness.
Make sure to let the meat “rest” for at least 5 minutes before slicing.
Slice the steak against the grain into thin slices.
Drizzle the chimichurri sauce on top and serve. Enjoy.
Equipment
- Grill Pan or Grill
Ingredients
Flank Steak:
- Sea salt and fresh cracked pepper to taste
- Garlic powder to taste
- Ground cumin to taste
- Cayenne pepper to taste
- Chili powder to taste
- Dried Oregano to taste
- 1½ lb flank steak
Chimichurri Sauce:
- 2-3 small cloves of garlic
- 1 cup lightly packed cilantro
- 1 cup packed Italian flat-leaf parsley
- Sea salt and freshly cracked pepper to taste
- ¼ tsp cumin
- ½ tsp crushed red pepper
- â…“ cup white wine vinegar
- ½ cup olive oil
Instructions
- Season the flank steak by sprinkling the seasonings evenly over the meat to taste. Side Note: I didn't measure the seasonings; I sprinkled a bit of each on both sides of the steak.
- Once seasoned, place the steak on a plate, cover with plastic wrap, and refrigerate for a few hours.
- Prepare the chimichurri sauce by placing the cilantro, parsley, sea salt, black pepper, cumin, white wine vinegar, and crushed red pepper in a food processor.
- Pulse ingredients a few times, then while processing, slowly add the olive oil until the mixture emulsifies, about 1 minute. The sauce should be nice and smooth.
- Keep the sauce at room temperature until ready to serve.
- Preheat a grill pan or grill over medium-high heat.
- Grill the steak for 5-6 minutes on each side, to your desired degree of doneness.
- Make sure to let the meat "rest" for at least 5 minutes before slicing.
- Slice the steak against the grain into thin slices.
- Drizzle the chimichurri sauce on top and serve. Enjoy.
Side Note:
We’ve just got back from vacation. It took me a few days to get back into the swing of things, but now I am feeling back to normal.
We had a wonderful trip to Idaho, visiting all of our family and several friends. We did so many fun things like taking the kids for a paddleboat ride, we visited the old Idaho State Penitentiary, we hiked up to Balanced Rock, we checked out the magnificent Shoshone Falls, took the kids bowling (my 3-year-old son bowled a 115), we took a long four-wheeler adventure up in the mountains in Riggins (I didn’t take pictures because I was too busy driving), we visited a fish hatchery, we rode the chair lift to the top of Brundage Mountain in McCall, went to a fun parade in Cascade and had a fantastic time lighting off fireworks for the Fourth of July. We were able to spend quality time with our family and see some really good friends. It was a wonderful trip full of great memories.
One night in Boise, we hired a babysitter, and my sister, her husband, Brooks, Chad, and I went to my favorite restaurant called Barbacoa. We had a wonderful time eating several AMAZING appetizers and a few tasty cocktails. I was lucky enough to speak with the chef, and he told me how to make one of my favorite appetizers, which was a barbacoa beef stuffed chile with sweet potatoes. I can’t wait to re-create it. My sister also had one of her co-workers make us some authentic chile rellenos, refried beans, and rice. I can’t tell you how delicious it all was. The chile rellanos were, by far, the VERY BEST I’ve ever had. I am really hoping my sister will be able to get the recipe for me. Chad and I also went out to dinner in McCall before meeting up with friends for drinks. We ate at the Shore Lodge, and I had the best bouillabaisse I’ve ever had. It was filled with lobster, shrimp, clams, mussels, halibut, salmon, and fingerling potatoes.
Below are a few pictures from our trip:
Balanced Rock
Me with my two nephews and my children
The beautiful Shoshone Falls
Fish Hatchery
Lovely flower from my mother-in-law’s garden
The top of Brundage Mountain – McCall, Idaho
